Easy Like Tuesday Pasta
What you'll need
1 package of your favorite pasta noodles, we use whole wheat but you could do any kind of noodle you prefer
1 package of meatless Italian sausages, we used Trader Joes, but Field Roast brand would be awesome too!
1 bag of organic spinach, given a thorough rinse
2 ripe tomatoes, diced
1/2 cup of mixed fresh herbs, we went heavy on the rosemary with a little parsley and oregano thrown in
4 cloves of garlic, use more or less based on your preferences
1 tsp chili pepper flakes
1/4 cup of sliced almonds, toasted til brown in a cast iron pan
What you do
First, toss your almond slices in a cast iron pan, though non stick is fine too, over medium heat for a couple of minutes. Your slices should start to brown slightly and emit a wonderful nutty aroma. Remove from pan and set aside to garnish with later.
Fill a large pot with water, and put it on your stovetop over high heat. This is for boiling your pasta. Cook noodles according to package directions, Drain from cooking water, toss with a a few TBSPs of olive oil, return to dry pot, mix in your desired amount of spinach ( we used a 1/2 lb) and cover with lid to keep noodles warm and let the spinach wilt.
Slice up your veggie sausages and pan fry them over medium heat in just a tiny bit of olive oil. Remove your browned slices reduce heat to low, and add 2 TBSP of olive oil to your fry pan, and then add your garlic, keeping a close eye so that it does not burn. After maybe a minute, toss your diced tomatoes and red chili flakes in and let them mingle with the garlic for just a few minutes.
Now here's where it all comes together. Add your sautéed veggie sausage, and the tomato mixture into the pasta/spinach pot, combing well. If things have cooled too much, give your pasta mix a little low heat, just for a minute or two. Throw your fresh herbs in, give everything one last stir and then plate up! From here, sprinkle your almond slices and nutritional yeast and artfully arrange your avocado slices. Finish with a dash of coarse salt and a few grinds of black pepper.
All in, this took us less than 25 minutes to make. The flavors are fresh and rich, without feeling too heavy or pungent. The best part? Leftovers!!!
Namaste and Bon Appetit!